Method

Place the dried kombu sea vegetable in a pan with 4 cups of water and simmer gently whilst you are chopping the vegetables

Chop the onions and celery and saute in olive oil with a small pinch of sea salt until the vegetables are soft and translucent. The salt helps to draw water out of the vegetables and prevents burning.

Remove the kombu from the water and add the water to the chopped sauteed vegetables until it just covers them. If you need to add more water at this stage you can. Simmer the vegetables for 15-20 min or until soft.

Blend until smooth using a hand blender or food processor.

Add the diluted miso a little at a time until and taste until you achieve the level of seasoning you require. If you do not have miso, you can use sea salt to taste.

Simmer the soup for 2 minutes and serve garnished with fresh herbs. You can also serve it cold.

Sauteing the vegetables in a little olive oil

Nutritional information

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